Serve the compote over vanilla or strawberry ice cream, angel food cake, pancakes, or waffles.
Ingredients:
3 cups 1/2-inch-wide pieces fresh rhubarb (cut from about 1 pound)
3/4 cup sugar
1/4 cup water
1 1-pint container fresh strawberries, hulled, halved
2 tablespoons chopped fresh mint
Beat the summer heat with a mouth-watering ice cream!
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